This presentation aims to demonstrate that the value attributed to wine as we today know it is based on three factors: 1) sensory balance, 2) personality, and 3) bioactivity.
Polyphenols are common in human diets, primarily in plant-derived food and beverages. They influence multiple sensory properties such as aroma, flavour, colour, and taste, such as astringency and bitterness [1]. The major phenolic compounds in grapes and wines are anthocyanins and tannins (proanthocyanidins or condensed tannins).
Umami is defined as a pleasant and savory taste derived from glutamate, inosinate and guanylate, which are naturally present in meat, fish, vegetables and dairy products. The term “kokumi” refers to a complex flavour sensation, characterized by thickness, fullness and continuity.
Esters play an essential role in the young white wines’ fruity expression, particularly the groups of ethyl esters of fatty acids (EEFAs) and higher alcohol acetates (HAAs) [1]. However, generally, these groups of esters decrease relatively fast during the first two years of ageing [1, 2].
Grapevine (Vitis vinifera L.) is a globally cultivated crop and economically significant, particularly in the wine industry (Varela et al., 2024). Climate change is already affecting vineyards and is expected to worsen (Averbeck et al., 2019; Dupuis and Knoepfel, 2011).
Managing extraction of tannins and green aroma compounds attributed from methoxypyrazines in winemaking is crucial for producing high quality Pinot noir wine. This study1 investigated the impact of leaf removal on concentrations of anthocyanins, tannins, and methoxypyrazines in Pinot noir grapes and resultant wines.
The ongoing challenge of climate change is driving the need for novel oenological approaches aimed at finding effective environmental solutions.
Climate change presents a significant challenge for actual viticulture. In this context, recovering minority grape varieties can be a crucial strategy to ensure resilience, particularly those capable of maintaining quality and aromatic complexity under water stress.
Climate change (CC) is altering grape/wine composition, challenging wine sensory quality. Rising temperatures increase grape sugar levels, with higher wine ethanol (EtOH) contents, reduce total acidity (TA) converging with increased pH and lead to the accumulation of CC odorous markers such as γ-nonalactone (γ-C9) and massoia lactone (ML).
Moscatel de Setúbal is a Portuguese fortified wine with Protected Designation of Origin (PDO Setúbal), made from Moscatel de Setúbal grape variety (Muscat of Alexandria) [1].
In Spain, the wide diversity of red grapevine varieties represents an advantage when choosing the most suitable one for cultivation based on different climatic conditions, without implying a loss of their enological potential.
Foliar application of urea has proven to be an effective method for increasing the amino acid content in grapes, especially when the vineyard has additional nitrogen needs. These treatments can prevent problems of stucking fermentation during winemaking.
The wine-making process generates numerous by-products at each stage (crushing, fermentation, ageing), including wine lees, which account for almost 25% of the total quantity.
Wine is a complex hydroalcoholic solution, with ethanol levels serving as a critical quality parameter.
Wine is a complex matrix whose composition depends on climatic, agricultural, and winemaking factors, making quality control and authenticity assessment critical in the global market.
During winemaking, some byproducts are obtained, such as grape pomace, which represent 13% of winery byproducts.
Analytical methods for dating wines often rely on assessing anthropogenic and cosmogenic radionuclides, including 14C and 137Cs [1,2].
Since the approval in 2019 of the use of high-power ultrasound (US) in winemaking to support extractive processes from grape to must, the study of this technology in red winemaking has increased significantly, with laboratory and semi-industrial scale studies.